CN114097914A - Method for making coffee beans - Google Patents
Method for making coffee beans Download PDFInfo
- Publication number
- CN114097914A CN114097914A CN202111505101.0A CN202111505101A CN114097914A CN 114097914 A CN114097914 A CN 114097914A CN 202111505101 A CN202111505101 A CN 202111505101A CN 114097914 A CN114097914 A CN 114097914A
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- CN
- China
- Prior art keywords
- coffee beans
- fermentation
- coffee
- recited
- making coffee
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241000533293 Sesbania emerus Species 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000000855 fermentation Methods 0.000 claims description 26
- 230000004151 fermentation Effects 0.000 claims description 26
- 238000001816 cooling Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000063299 Bacillus subtilis Species 0.000 claims description 4
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013353 coffee beverage Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000013543 active substance Substances 0.000 abstract description 2
- 241000167854 Bourreria succulenta Species 0.000 description 7
- 235000019693 cherries Nutrition 0.000 description 7
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 239000007791 liquid phase Substances 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 208000037157 Azotemia Diseases 0.000 description 1
- DNJVYWXIDISQRD-UHFFFAOYSA-N Cafestol Natural products C1CC2(CC3(CO)O)CC3CCC2C2(C)C1C(C=CO1)=C1CC2 DNJVYWXIDISQRD-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- DNJVYWXIDISQRD-JTSSGKSMSA-N cafestol Chemical compound C([C@H]1C[C@]2(C[C@@]1(CO)O)CC1)C[C@H]2[C@@]2(C)[C@H]1C(C=CO1)=C1CC2 DNJVYWXIDISQRD-JTSSGKSMSA-N 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 235000021539 instant coffee Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 208000009852 uremia Diseases 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/02—Treating green coffee; Preparations produced thereby
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
A method for preparing coffee bean comprises fermenting coffee bean without hardening. The advantages are that: the product fermented by the immature coffee beans is soft and glutinous in taste, richer in nutrition and more in active substances than coffee.
Description
Technical Field
The invention relates to a method for making coffee beans.
Background
Generally, ripe coffee cherries are red, the coffee beans inside are hard, cannot be bitten and boiled, and are not rotten after being cooked for one hour. Unripe coffee cherries, the inner beans are soft.
The existing soft coffee beans have no method which is reasonable and can further promote and improve the edible value of the coffee beans.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a method for making coffee beans.
In order to achieve the purpose, the invention adopts the following technical scheme: a method for preparing coffee bean comprises fermenting coffee bean without hardening.
Further, the unhardened coffee beans are soft coffee beans.
Further, in a first step, non-hardened coffee beans are steamed with boiling water;
secondly, putting the steamed coffee beans and leachate generated during the steaming in a container into a sterilized fermentation container, and cooling;
step three, after cooling, adding a fermentation strain into a fermentation container, and stirring until uniform fermentation is achieved;
fourthly, freezing and storing after the fermentation is finished.
Further, steaming with boiling water for more than 30 minutes to be completely cooked.
Further, when the temperature is cooled to 40 +/-5 ℃, the bacillus natto is poured into a fermentation container for fermentation.
Further, the fermentation is carried out in an aerobic state at a constant temperature of 38-42 ℃ for 18-20 hours.
Further, after fermentation is finished, the fermented product can be eaten after being refrigerated for 5-12 hours at the temperature of 3-5 ℃.
The invention has the beneficial effects that: the product fermented by the immature coffee beans is soft and glutinous in taste, richer in nutrition and more in active substances than coffee.
Drawings
FIG. 1 is a liquid phase chromatogram of sample A.
FIG. 2 is a liquid phase chromatogram of the B sample.
FIG. 3 is a liquid phase chromatogram of the C sample.
Detailed Description
Example 1 referring to fig. 1-3, a method of making coffee beans by fermenting unhardened coffee beans.
A method for preparing coffee bean, wherein the unhardened coffee bean is soft coffee bean. The hard coffee beans are ripe coffee beans.
A method for preparing coffee bean comprises steaming unhardened coffee bean with boiling water;
secondly, putting the steamed coffee beans and leachate generated during the steaming in a container into a sterilized fermentation container, and cooling;
step three, after cooling, adding a fermentation strain into a fermentation container, and stirring until uniform fermentation is achieved;
fourthly, obtaining a finished product for freezing and storing after the fermentation is finished.
A method for preparing coffee bean comprises steaming in boiling water for more than 30 min to be completely cooked.
A method for preparing coffee bean comprises cooling to 40 + -5 deg.C, and fermenting with Bacillus natto in a fermentation container.
A method for preparing coffee bean comprises fermenting in aerobic state at 38-42 deg.C for 18-20 hr.
A method for preparing coffee bean comprises fermenting, refrigerating at 3-5 deg.C for 5-12 hr, and taking.
A method for preparing coffee bean comprises fermenting Bacillus natto.
A method for preparing coffee bean, wherein the coffee fruit gradually turns into red from green, the density of coffee bean begins to gradually increase, and the coffee bean begins to gradually harden. After the coffee cherry has completely turned red, the coffee beans are very hard. As the coffee cherries on each tree ripen in sequence, the judgment of the ripeness can be only carried out by observing the color of the coffee cherries by naked eyes, so that the coffee cherries with different ripeness degrees are picked and baked for use during picking. But the green, unripe coffee cherries, which are visible to the naked eye, are not picked. The patent uses the soft coffee beans peeled from the green peel.
A method for preparing coffee bean comprises thawing the product, and has low caffeine content, soft glutinous taste, and abundant nutrition compared with coffee.
A method for preparing coffee bean comprises selecting and mixing with milk powder, syrup, chocolate paste or instant coffee flavoring.
A method for preparing coffee bean comprises preparing coffee bean,
the a sample was fresh unripe coffee beans,
sample B is a solid of fermentation of immature coffee beans,
and the sample C is leachate after fermentation.
The nutrient substances of the samples are detected as follows:
change before and after fermentation:
1. the phosphorus content is significantly reduced and too high a phosphorus intake may cause uremia. The trace elements required by the human body are taken in a small amount;
2. vitamin B2 is improved by 32%;
3. the caffeine content is remarkably improved because the original immature coffee beans are low in caffeine and gradually after-ripened in the fermentation process;
4. the energy is reduced by 35 percent, and the low-calorie healthy diet is more suitable;
5. the cafestol content is increased by several times, and the product has effects of resisting cancer, and preventing and improving diabetes.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical scope of the present invention and the equivalent alternatives or modifications according to the technical solution and the inventive concept of the present invention within the technical scope of the present invention.
Claims (7)
1. A method for making coffee beans, comprising: fermenting the unhardened coffee beans.
2. A method of making coffee beans as recited in claim 1, wherein: the unhardened coffee beans are soft coffee beans.
3. A method of making coffee beans as recited in claim 1, wherein:
firstly, boiling unhardened coffee beans in boiling water;
secondly, putting the steamed coffee beans and leachate generated during the steaming in a container into a sterilized fermentation container, and cooling;
step three, after cooling, adding a fermentation strain into a fermentation container, and stirring until uniform fermentation is achieved;
fourthly, freezing and storing after the fermentation is finished.
4. A method of making coffee beans as recited in claim 3, wherein: steaming with boiling water for more than 30 minutes until the product is completely cooked.
5. A method of making coffee beans as recited in claim 3, wherein: cooling to 40 + -5 deg.C, and fermenting with Bacillus natto in a fermentation container.
6. A method of making coffee beans as recited in claim 3, wherein: fermenting at 38-42 deg.C for 18-20 hr under aerobic condition.
7. A method of making coffee beans as recited in claim 3, wherein: after fermentation, the fermented product can be eaten after being refrigerated for 5-12 hours at 3-5 ℃.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111490628 | 2021-12-08 | ||
| CN2021114906280 | 2021-12-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114097914A true CN114097914A (en) | 2022-03-01 |
Family
ID=80068912
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111505101.0A Withdrawn CN114097914A (en) | 2021-12-08 | 2021-12-10 | Method for making coffee beans |
| CN202111507021.9A Withdrawn CN114009561A (en) | 2021-12-08 | 2021-12-10 | Coffee bean peeling method |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111507021.9A Withdrawn CN114009561A (en) | 2021-12-08 | 2021-12-10 | Coffee bean peeling method |
Country Status (2)
| Country | Link |
|---|---|
| CN (2) | CN114097914A (en) |
| WO (2) | WO2023103211A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009562A (en) * | 2021-11-29 | 2022-02-08 | 海南一哟食品有限公司 | Coffee containing natron and preparation method of coffee |
| WO2023103211A1 (en) * | 2021-12-08 | 2023-06-15 | 刘舜尧 | Coffee bean preparation method |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4746430B2 (en) * | 2003-09-25 | 2011-08-10 | サントリーホールディングス株式会社 | Processing method of coffee fruit |
| WO2006126588A1 (en) * | 2005-05-25 | 2006-11-30 | Suntory Limited | Method of treating coffee fruits by using hot water |
| CN101588725A (en) * | 2006-11-20 | 2009-11-25 | 三得利控股株式会社 | Method for treating coffee fruit, green coffee bean, roasted coffee bean and coffee beverage |
| CN101816361B (en) * | 2010-03-22 | 2012-08-29 | 熊相入 | Manufacturing process of fresh fruit coffee |
| CN103355461A (en) * | 2012-03-27 | 2013-10-23 | 刘彦林 | Blueberry coffee and preparation method thereof |
| CN105815516B (en) * | 2016-03-23 | 2017-03-15 | 中国热带农业科学院香料饮料研究所 | A kind of vacuum lyophilization raw coffee bean and its processing method |
| CN105918576B (en) * | 2016-04-21 | 2019-11-26 | 广州市佰沃生物科技有限公司 | Fermented type coffee bean and preparation method thereof |
| CN112825948A (en) * | 2021-01-12 | 2021-05-25 | 程仁鹏 | Green coffee bean processing method |
| CN114097914A (en) * | 2021-12-08 | 2022-03-01 | 刘舜尧 | Method for making coffee beans |
-
2021
- 2021-12-10 CN CN202111505101.0A patent/CN114097914A/en not_active Withdrawn
- 2021-12-10 CN CN202111507021.9A patent/CN114009561A/en not_active Withdrawn
-
2022
- 2022-03-17 WO PCT/CN2022/081388 patent/WO2023103211A1/en not_active Ceased
- 2022-03-17 WO PCT/CN2022/081387 patent/WO2023103210A1/en not_active Ceased
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114009562A (en) * | 2021-11-29 | 2022-02-08 | 海南一哟食品有限公司 | Coffee containing natron and preparation method of coffee |
| CN114009562B (en) * | 2021-11-29 | 2023-10-27 | 海南一哟食品有限公司 | Latte coffee and preparation method thereof |
| WO2023103211A1 (en) * | 2021-12-08 | 2023-06-15 | 刘舜尧 | Coffee bean preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114009561A (en) | 2022-02-08 |
| WO2023103210A1 (en) | 2023-06-15 |
| WO2023103211A1 (en) | 2023-06-15 |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20220301 |